CMB 140 - Living Foods: Ferment Them Yourself!

Institution:

Grand Valley State University

Subject:

Description:

An introduction to fermentation as food preparation. For thousands of years, people have used fermentation to preserve food. The history, food preservation and safety aspects, and the science of fermentation related to food and health are covered. The laboratory includes hands-on fermentations such as breads, yogurt, kefir, sauerkraut, and kombucha. Fulfills Foundations - Life Sciences with a lab. Offered winter semester.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.gvsu.edu

Phone Number:

(616) 331-2020

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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